Wild Duck Soup is a rich, savory game-based dish with deep roots in Polish and Eastern European cuisine. Traditionally, Czernina includes duck blood and vinegar for a sweet-sour flavor, but this variation uses a bold, aromatic broth made with wild duck, dried fruits, and warming spices to highlight the duck’s earthy flavor without the blood. It’s rustic, elegant, and soul-warming — perfect for cold evenings and heritage-inspired meals.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the Broth
1 whole wild duck (about 3 lbs), cleaned and jointed (or 2 duck legs + carcass)
8 cups cold water
1 medium onion, halved
1 large carrot, peeled and cut in chunks
1 parsnip or celery root (celeriac), peeled and quartered
2 bay leaves
6 whole allspice berries
4 black peppercorns
Salt to taste
Optional: a splash of apple cider vinegar or lemon juice
For the Soup Base
1 tbsp duck fat or butter
1 small onion, finely chopped
1 clove garlic, minced
½ tsp ground cloves
¼ tsp ground cinnamon
2 tbsp tomato paste
½ cup prunes or dried sour cherries, pitted and chopped
½ cup dried apples or pears, chopped
1 tbsp red wine vinegar or berry vinegar
1 tsp sugar (optional, balances acidity)
For Serving
Noodles (e.g., thin egg noodles or kluski-style) or diced cooked potatoes
Fresh dill or parsley for garnish
Optional: a spoonful of sour cream
Prepare the Broth
1
Place duck pieces in a large pot with cold water.
Bring to a boil, skim foam thoroughly.
Add onion halves, carrot, parsnip (or celeriac), bay leaves, allspice, peppercorns, and salt.
Lower heat and simmer gently for 1.5 to 2 hours , partially covered, until the duck is very tender.
Remove duck pieces and strain broth through a fine sieve. Reserve meat, discard solids.
Build the Flavor Base
2
In a small pan, heat duck fat or butter over medium heat.
Sauté chopped onion for 4–5 minutes until golden.
Add garlic, cloves, and cinnamon. Stir for 1 minute until fragrant.
Add tomato paste and stir for 1 minute more.
Stir in dried fruits, vinegar, and sugar. Cook 3–4 minutes until fruit is slightly softened.
Combine and Simmer
3
Pour the strained duck broth back into a clean pot and bring to a simmer.
Add the sautéed fruit-onion mixture to the broth.
Shred duck meat into bite-sized pieces and return to the soup.
Simmer gently for 10–15 minutes , allowing the flavors to meld.
Final Touches and Serve
4
Taste and adjust seasoning — balance of sweet, sour, and savory is key.
Serve hot over noodles or potatoes.
Garnish with fresh dill or parsley and a dollop of sour cream if desired.
Variations
5
Use goose or guinea fowl if wild duck is unavailable.
Add a splash of red wine for depth.
Traditional Czernina includes duck blood — add back with vinegar after straining (if desired).
Pairing Suggestions
6
Serve with a slice of hearty rye bread or potato pancakes.
Drink with a chilled glass of beet kvass, Polish mead, or a light-bodied red wine like Pinot Noir.
Ingredients For the Broth
1 whole wild duck (about 3 lbs), cleaned and jointed (or 2 duck legs + carcass)
8 cups cold water
1 medium onion, halved
1 large carrot, peeled and cut in chunks
1 parsnip or celery root (celeriac), peeled and quartered
2 bay leaves
6 whole allspice berries
4 black peppercorns
Salt to taste
Optional: a splash of apple cider vinegar or lemon juice
For the Soup Base
1 tbsp duck fat or butter
1 small onion, finely chopped
1 clove garlic, minced
½ tsp ground cloves
¼ tsp ground cinnamon
2 tbsp tomato paste
½ cup prunes or dried sour cherries, pitted and chopped
½ cup dried apples or pears, chopped
1 tbsp red wine vinegar or berry vinegar
1 tsp sugar (optional, balances acidity)
For Serving
Noodles (e.g., thin egg noodles or kluski-style) or diced cooked potatoes
Fresh dill or parsley for garnish
Optional: a spoonful of sour cream
Directions Prepare the Broth
1
Place duck pieces in a large pot with cold water.
Bring to a boil, skim foam thoroughly.
Add onion halves, carrot, parsnip (or celeriac), bay leaves, allspice, peppercorns, and salt.
Lower heat and simmer gently for 1.5 to 2 hours , partially covered, until the duck is very tender.
Remove duck pieces and strain broth through a fine sieve. Reserve meat, discard solids.
Build the Flavor Base
2
In a small pan, heat duck fat or butter over medium heat.
Sauté chopped onion for 4–5 minutes until golden.
Add garlic, cloves, and cinnamon. Stir for 1 minute until fragrant.
Add tomato paste and stir for 1 minute more.
Stir in dried fruits, vinegar, and sugar. Cook 3–4 minutes until fruit is slightly softened.
Combine and Simmer
3
Pour the strained duck broth back into a clean pot and bring to a simmer.
Add the sautéed fruit-onion mixture to the broth.
Shred duck meat into bite-sized pieces and return to the soup.
Simmer gently for 10–15 minutes , allowing the flavors to meld.
Final Touches and Serve
4
Taste and adjust seasoning — balance of sweet, sour, and savory is key.
Serve hot over noodles or potatoes.
Garnish with fresh dill or parsley and a dollop of sour cream if desired.
Variations
5
Use goose or guinea fowl if wild duck is unavailable.
Add a splash of red wine for depth.
Traditional Czernina includes duck blood — add back with vinegar after straining (if desired).
Pairing Suggestions
6
Serve with a slice of hearty rye bread or potato pancakes.
Drink with a chilled glass of beet kvass, Polish mead, or a light-bodied red wine like Pinot Noir.
